Lemon Yogurt Jelly

Lemon Yogurt Jelly created by mianbao

This recipe is from the pages of Ricardo Larrivee's Collection of recipes.

Ready In:
6hrs 30mins
Serves:
Yields:
Units:

ingredients

directions

  • Lightly oil a 5 x 9 inch cake pan and line with plastic wrap.
  • Set aside. With the yogurt, try to make sure you use a 4 percent or higher fat content.
  • In a bowl, sprinkle the unflavored gelatin on the water (1/4 cup), whisk a bit, so the gelatin dissolves, set aside for 5 minutes. Whisking makes sure there are no lumps, when its put in the saucepan.
  • Set aside.
  • In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin, and stir until completely dissolved.
  • Remove from the heat and add the yogurt, stirring until smooth.
  • Pour this into the baking dish. cover and refrigerate until set, about 6 hours.
  • Gently unmold, and cut into 32 cubes. Set aside.
  • Assemble in dessert dishes or wine glasses, in layers, fruit, jelly, fruit, jelly, and garnish with sprigs of mint.
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RECIPE MADE WITH LOVE BY

@Evelyn L Jepson
Contributor
@Evelyn L Jepson
Contributor
"This recipe is from the pages of Ricardo Larrivee's Collection of recipes."

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  1. mianbao
    Lemon Yogurt Jelly Created by mianbao
  2. mianbao
    This turned out to be a nice, light and easy to make dessert. I did use lemon oil rather than zest, because I didn't have any organic lemons. Mine was more tart than sweet, which, actually I like, and may be because of the amount of lemon oil I used. Anyway, I recommend tasting the mixture before putting it into the mold. Thank you for sharing this recipe with us.
  3. Evelyn L Jepson
    This recipe is from the pages of Ricardo Larrivee's Collection of recipes.
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